Singgang Ayam
It’s the Weekend! This is a quick & easy recipe that you can make – it’s aromatic with a hint of both sour & spice! The ultimate comfort food after a long week & it doesn’t take long to cook at all 😍 The chicken can be interchanged with fish or made vegetarian 🥰 We hope you enjoy making this, do tag us if you do.
Prep Time
5 min.
Cook Time
25 min.
Total Time
30 min.
Type
Quick & Easy
Difficulty
Novice
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Ingredients
| 3 cloves Garlic (sliced) | |
| 1 medium Onion (sliced) | |
| 1 inch Galangal (sliced) | |
| 1 inch Ginger (sliced) | |
| 1 inch Turmeric (sliced) | |
| 2 Lemongrass (bruised) | |
| 1.2 L Water | |
| 2 Red Chilli Padi | |
| 2 slices Tamarind Rind | |
| 1 medium Tomato (wedged) | |
| 700g Chicken (thigh & drumstick) | |
| 1 tsp Salt | |
| 1 tsp Chicken Stock Granules | |
| 1 tbsp Budu | |
| 3 Green Chilli Padi | |
| ½ tsp Coriander Seed (pounded) |
Instructions
- Thinly slice the onions, garlic, galangal, ginger & turmeric.
- Pound the ends of the lemongrass.
- Fill the pot with water & put in the sliced ingredients, lemongrass & 2 cili padi & bring to a boil.
- Put the tamarind rind, tomatoes & chicken into the pot & continue boiling for 5 mins.
- Add salt, budu, 3 cili padi, pounded coriander and chicken stock granules. Close the lid & let the chicken cook for another 15 mins.
- Serve hot with some white rice.
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